Sesame Shrimp Stir-Fry

  • Prep 25 min
  • Total 1 hr 25 min
  • Servings 4
Sesame Shrimp Stir-Fry

Ingredients

12
oz uncooked deveined peeled large shrimp, thawed if frozen, tail shells removed
1/4
cup teriyaki marinade
1 1/2
cups uncooked quinoa
1/2
cup water
1
tablespoon cornstarch
1
tablespoon canola oil
1
medium carrot, sliced (1/2 cup)
2
cups fresh snow pea pods, strings removed, cut in half
2
cups sliced fresh mushrooms (about 5 oz)
1
tablespoon sesame seed, toasted

Steps

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  • 1
    In 8-inch square (2-quart) glass baking dish, place shrimp. Pour teriyaki marinade over shrimp. Cover and refrigerate at least 1 hour but no longer than 2 hours.
  • 2
    Rinse quinoa under cold water 1 minute; drain. Cook quinoa as directed on package.
  • 3
    Meanwhile, remove shrimp from marinade; reserve marinade. Stir water and cornstarch into remaining marinade; set aside.
  • 4
    Heat wok or 10-inch nonstick skillet over medium-high heat. Add oil; rotate wok to coat side. Add carrot; cook and stir 1 minute. Add shrimp, pea pods and mushrooms; cook and stir 3 to 5 minutes or until shrimp are pink and vegetables are crisp-tender.
  • 5
    Stir marinade mixture into shrimp mixture; heat to boiling. Cook and stir until sauce is thickened. Sprinkle with sesame seed. Serve with quinoa.

Notes









Tips

Expert Tips

  • Instant brown rice is ready in about 10 minutes and has double the fiber compared to instant white rice.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
80
% Daily Value
Total Fat
9g
15%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
120mg
40%
Sodium
780mg
32%
Potassium
820mg
23%
Total Carbohydrate
53g
18%
Dietary Fiber
5g
23%
Sugars
8g
Protein
25g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
50%
50%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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